Food · Fermented foods
Kuro-awabitake (King Oyster Mushroom)
くろあわびたけ (Kuro-awabitake)
Also known as: Kuro-awabitake, King oyster mushroom, Pleurotus eryngii var. tuoliensis, 黒鮑茸
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| Category | Food |
|---|---|
| Japanese labeling name | くろあわびたけ |
| Common Japanese notations | くろあわびたけ, 黒鮑茸 |
| Origin | Pleurotus eryngii variant with distinctive abalone-like texture; modern Japanese cultivation |
| Typical functions | Premium cooking specialty mushroom, Texture similar to abalone — kaiseki and gourmet applications |
| Regulatory status in Japan | Standard agricultural product labeling. Not a designated allergen. |
Kuro-awabitake (くろあわびたけ / 黒鮑茸) is a king oyster mushroom variant with distinctive abalone-like texture, used as premium kaiseki specialty mushroom.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh kuro-awabitake retail
What it is
Pleurotus eryngii variant, abalone-like texture.
Typical uses in Japanese products
Premium kaiseki cooking.
Stir-fry and grilling.
For OEM: foodservice supply.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — くろあわびたけ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.